Bake up our delicious Custard Recipe today, and serve it while it's still warm and soft and topped with a mixture of COOL WHIP and cinnamon. Yum.
What You Need
Original recipe yields 8 servings
1/4 cup MINUTE Tapioca
4 cups milk
3 egg s
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. ground cinnamon, divided
1/2 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 300°F.
Combine tapioca and milk in large saucepan; let stand 5 min. Bring to boil on medium heat; simmer on medium-low heat 10 min., stirring constantly.
Whisk eggs, sugar, vanilla and 1/4 tsp. cinnamon in small bowl. Stir small amount of hot tapioca mixture into egg mixture. Stirring constantly, slowly pour egg mixture back into hot tapioca mixture; cook on low heat 3 to 5 min. or until thickened, stirring constantly. Pour into 1-1/2 qt. casserole sprayed with cooking spray.
Bake 35 to 40 min. or until custard is firm around edges and slightly soft in center.
Mix COOL WHIP and remaining cinnamon until blended. Serve warm custard topped with COOL WHIP mixture.
Successful Baked Custard
Follow these helpful hints for a successful baked custard. If unmolding the baked custard, bake it in a metal pan rather than a glass dish. When custard tests done with a knife inserted 1 inch from the edge, the center will still be jiggly but will firm up as it cools. To prevent custard from oozing liquid or "weeping," avoid overbaking or baking at too high a temperature. Store baked custard, covered, in the refrigerator for up to 3 days.
Sprinkle top of custard with 1 Tbsp. cinnamon sugar before baking.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.